Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Secret Tuscany

A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

Moon Park to open Paper Bird in Potts Point

No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Kisume, Melbourne

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

Chocolate-torrone semifreddo


Homemade ice-cream, sorbet and gelato are real treats. Many can be made without an ice-cream machine. This deep-chocolate semifreddo is a handsome example. Studded with chewy torrone, it's best served simply scooped into cones.

You'll need

400 gm dark chocolate (56% cocoa solids), finely chopped 3 eggs 2 egg yolks 140 gm raw caster sugar 300 ml thickened cream 150 gm sour cream 1 tsp vanilla extract 60 gm torrone, diced (see note) To serve: wafer cones and roasted hazelnuts (optional)

Method

  • 01
  • Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until melted and smooth (2-3 minutes). Set aside.
  • 02
  • Whisk eggs, yolks and sugar in a separate heatproof bowl over a saucepan of simmering water until pale and mixture holds a thick ribbon (6-7 minutes). Transfer to the bowl of an electric mixer, and whisk until thick and cooled to room temperature (4-5 minutes).
  • 03
  • Meanwhile, whisk cream, sour cream and vanilla in a bowl to soft peaks.
  • 04
  • Fold chocolate into egg mixture, then fold in cream mixture to combine. Fold in torrone, spoon into a container and freeze until firm (4-5 hours). Serve scoops in wafer cones and top with hazelnuts.

Note This recipe makes about 2 litres. Torrone is an Italian nougat. It can be hard (duro) or soft and chewy (morbido). We like to use morbido. It's available from delicatessens or you can make your own using our torrone recipe.


At A Glance

GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

Featured in

Mar 2014

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Chocolate cremeux with caramel

Italian recipes

recipes

O Tama Carey's fresh kefir curd with kithul, roasted coconut and apple

Fast autumn recipes

recipes

O Tama Carey's pipis with bay leaves and gentle curry sauce

Chocolate recipes

recipes

Panettone, ricotta and peach cake

Apple recipes

recipes

Saltimbocca alla Romana

Autumn vegetarian recipes

recipes

Roast lamb loin with couscous and pumpkin

Almond recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×